Tucked into the buzzy Hotel Max, the pricey Miller’s Guild offers nose-to-tail butchery with a solid collection of Pacific Northwest and European wines. Sidle up to the bar for views of the nine foot long, custom-made wood-fired grill where rustic baked goods and a selection of steaks are sourced from around the country, including several NY steaks dry-aged for 90 days. James Beard award-winning chef Jason Wilson let the wood-fired cooking concept rise up from the rich history of the hotel, crafted in 1926 by the Vance Lumber Company to house craftsmen and workers.
612 Stewart Street
Seattle, WA 98101